Preheat oven to 200ºC/400ºF.Cut each eggplant in half lengthways, then make criss cross cuts on the flesh nearly all the way down to the skin. Brush with olive oil, place in a lightly oiled baking pan and bake for 25 minutes or until soft. In the meantime, cook the pasta until al dente and toast the pine nuts on a non stick frying pan.Remove the eggplant from the oven and, using a spoon, scrape the flesh out of the skins and place in a bowl. Pour the extra virgin olive oil gradually mixing it with eggplant until you get to a smooth paste. Season it with fleur de sel and pepperDrain the pasta and mix it with the eggplant to coat it really well. Add the basil , pine nuts and lime juice.

I was buying an eggplant at the store for a recipe the other day, and the lady that checked me out asked me how to cook eggplant. I didn't really know what to tell her, since I rarely use them, but this sounds like a great way to use them!